Kristen’s Crab­cakes

Kristen’s Crab­cakes (inspired by Joel’s Crab­cakes, thank you)
(makes approx­i­mately 8)

1 lb fresh claw crab­meat, cooked and picked over
1/2 cup thinly sliced green onions, white and green parts
1 red bell pep­per, minced
1/2 cup may­on­naise
3 egg yolks, lightly beaten
1 1/2 cups fresh bread­crumbs
1/2 tsp chili pow­der
salt and pep­per to taste
3 tbsps veg­etable oil

(1 more cup bread­crumbs for rolling)

Mix all ingre­di­ents but oil, thor­oughly. Form into 3-inch diam­e­ter cakes, about 3/4 inch thick. Roll in bread­crumbs and place in a sin­gle layer on a plat­ter. Refrig­er­ate as long as pos­si­ble, at least 2 hours (this will keep them from falling apart while cook­ing). Before fry­ing, firmly squeeze them into shape once again. Heat oil in a wide, deep skil­let and place crab­cakes in a sin­gle layer. Fry on one side 4 min­utes, then turn and fry for another 4 min­utes. Drain thor­oughly on thick paper tow­els and serve with:

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